Offering Cassia and Cinnamon! Natural, Organic

FINGER CASSIA (CIGARETTE CASSIA VERRA)

13.5% max 0.5% max 8-20cm Natural color, smooth touch

10kgs/carton

WHOLE CASSIA

13.5% max 1% max Length: 30-45cm
Thickness: 2 mm -3mm No fungus, natural colour (skin remove if required)

15kgs/carton

SQUARE CUT CASSIA

(With / Without Skin)

13.5% max 1% max Size: 2 x 2cm up,  Oil content: 2%-4%No fungus, natural colour

15kgs/carton

ROUND CUT CASSIA

13.5% max 1% max Size: Length cut 2.5 cm up,  Oil content: 2%-4%No fungus, natural colour

15kgs/carton

SPLIT CASSIA

13.5% max 1% max 30-45cm (80%min)No fungus, natural colour

10kgs/carton

PRESSED CASSIA

13.5% max 2% max 35-45cm (80%min)No fungus, natural colour

10 or 20 kgs/carton

BROKEN CASSIA

13.5% max 2% max Length: 7-25cm (80%min)No fungus, natural colour

 20 kgs/carton

POWDER CASSIA

13.5% max Oil content: 1.5%-4% Reddish colou In PP, PE. 

History of Cinnamon.

Cinnamon was native to Sri Lanka (then Ceylon), the Malabar Coast of India and Myanmar (Burma). Over 2,500 years ago, Arab traders protected the source of this precious spice by telling stories of the ferocious cinnamon bird – the cinnamalogus. According to the traders, the giant bird made its nest from delicate cinnamon sticks. One way to get to the nest was by baiting the bird with large chunks of meat – it would fly down to snatch up the meat and then fly back to its nest. But since its weight, with the meat, was too much for the delicate cinnamon, the nest would collapse, leaving quick-witter traders rushing to gather up the fallen cinnamon. The tale was enticing, and fooled many for a while, but the source of cinnamon couldn’t be kept secret for long. Portuguese explorer Vasco de Gama voyaged from Europe to India in 1498, passing via the southern tip of Africa. When he reached India’s Malabar Coast, the centre of spice trade, it marked the launch of direct trade between Europe and the Subcontinent. 

Cinnamon/ Cassia uses might be modern, but the spice itself is as ancient as the pharaohs. In fact, cinnamon was used as part of the preparation for embalming. Before that, in its native Ceylon (Sri Lanka), Chinese writers referenced true cinnamon, Cinnamomum zeylanicum, as far back as 2800 B.C. 

In the 17th century, Europeans fought over control of this precious spice, until finally it lost some of its cachet when it was found cinnamon can be easily grown in other parts of Southeast Asia, as well as in South America, the West Indies and other tropical climes. 

The Cassia bark is coarser and thicker than the cinnamon bark. It has a more intense aroma and has higher essential oil content. Cinnamon can be distinguished from cassia by its lighter color and much finer powder.

Ceylon, or ‘true’,  Gourmet Cinnamon is from the island of Sri Lanka. Ceylon cinnamon is the principal cinnamon in Europe and Mexico, offering a subtle, citrusy flavor to puddings, pastries, and poached fruit.  Cinnamon is the inner bark of a tropical evergreen tree. Cinnamon comes in ‘quills’, strips of bark rolled one in another.   

Cinnamomum Verum or True Cinnamon is grown mainly in Sri Lanka, while the minor producing countries include Madagascar, Seychelles, and India. 

We carry three distinct varieties;  Ceylon and two of its Cassia relatives.

Exporting Ceylon ( Sri Lanka ) Cinnamon Natural & Organic

Alba Cinnamon is regarded as the highest grade of Ceylon cinnamon available on the market. This grade of cinnamon is very rare in nature because it is prepared by taking the finest and thin inner bark of the Ceylon cinnamon tree, and it provides top quality Ceylon cinnamon flavor. As a result of these distinguishing characteristics, Alba Cinnamon grade commands the highest market price.
Alba Cinnamon is available in the market in both stick and powder form. The diameter of an Alba Cinnamon stick ranges from 6 mm to 7 mm in general (closer to the size of a pencil). Furthermore, the color of this cinnamon grade is a very light golden-brown.

Another high-quality cinnamon grade available in Sri Lanka is C5 Special. In fact, it is the second highest quality cinnamon grade available (which is only second to Alba Cinnamon). C5 Special, is well-known for its unique character, taste, aroma, and flavor. Furthermore, this type of Ceylon cinnamon is very popular in the European market. The diameter of the C5 Special ranges from 7 mm to 9 mm.

C5 is the third highest quality cinnamon type available in Sri Lanka, following C5 Special cinnamon grade. C5 grade cinnamon is smooth and slender in appearance, sweet in taste, and deep yellow in color. The diameter ranges from 10 to 12 mm.

C4 is yet another cinnamon grade that is classified under Continental cinnamon. C4’s quality is quite low in comparison to C5 Special and C5. Nonetheless, it is well-known for its smoothness, exquisite fragrance, pale yellow color, and sweet taste. C4 cinnamon grade diameters range from 13 mm to 14 mm.

M5 is the highest quality Mexican cinnamon grade, with golden brown (or slightly reddish color patches on the surface of the quills) thinner sticks. Furthermore, the texture is rough and coarse. The diameter of M5 cinnamon grade ranges from 16 mm to 18 mm.

M4 cinnamon grade is very similar to M5 cinnamon grade in nature, with the main difference being the diameter size, which typically ranges from 18 mm to 20 mm. It is very popular in Mexico and Europe due to its pleasant smell and taste.

The five subgrades that make up the H grade of cinnamon are classified as H1, H2 Super, H2 Normal, H2 FAQ, and H3. Here, H1 is regarded as the best and most expensive sort of cinnamon in H grade. H1 is additionally in high demand in South America. H2 Super has high quality golden yellow cinnamon quills and is thicker than H1. H2 Normal is thicker than H2 Super and contains up to 90% of golden yellow cinnamon quills. The brittle quills in H2 FAQ are of H2 grade and are thicker than above mentioned subgrades. But  H3 is can be treated as the thickest out of all the Hamburg cinnamon categories and comprises of rough cinnamon bark made of brittle quills. 

The bailing process produces three categories of cinnamon quillings, known as Quillings No. 01, Quillings No. 02, and Quillings No. 03. Quillings No. 01 contains the largest broken pieces, followed by the other two grades in descending order, and these three varieties of cinnamon have been separated depending on the size of their broken bits.

Ceylon ( Sri Lanka ) Cinnamon:

• ​Derived from the plant Cinnamomum zeylanicum
• Indigenous to Sri Lanka
• Negligible levels of Coumarin < 0.017 g/kg
• Expensive
• Mild flavor and aroma
• Handcrafted in to thin multiple layered sticks
• Soft and easy to break
• Light to golden brown color
• Countless health benefits
• Ceylon Cinnamon has a subtle, warm, light citrus aroma and a delicately sweet flavor.

Health Benefits of Cinnamon

■ High Source of Antioxidants ■ Contains Anti-inflammatory Properties ■ Protects Heart Health  ■ Fights Diabetes

Ceylon ( Sri Lanka ) has around 50 – 63 percent cinnamaldehyde — quite a bit lower than cassia — giving it a “milder aroma and flavor” and making it more popular for baking and for desserts.

Indonesian ‘Korintje’ Cassia/ Cinnamon is the sweetest and most mild of the cassia cinnamons, and is the most common in America. Americans will be most familiar with ’ Cassia/ Cinnamon, the variety most bakers choose. This is a smooth mellow cinnamon that’s reminiscent of mom’s French toast.  Korintje is considered the best of all varieties of Cassia cinnamon. It comes from the bark of the cassia tree and comes in grades A, B, and C. 

It has a thick skin that's light red-brown in color. It boasts a spicy, earthy flavor that's milder than other types, making it perfect for cookies, cinnamon rolls, and quickbread.

It's cheaper and easier to harvest than other species of cinnamon, which makes it very affordable and accessible to consumers. It's commonly found in your average grocery store and has been studied to highlight its many purported health benefits. For example, a small research study examined Korintje cinnamon and its effects on blood sugar control. Researchers found that adding this species of cinnamon to meals resulted in a significantly reduced post-prandial insulin response in overweight and obese participants.6

Indonesia is the leading producer of Cassia/ Cinnamon, with 66% of the world's Cassia/ Cinnamon produced. Note:  Indonesian Cassia/ Cinnamon powder clogs up in warehouse temperature conditions over the period. 

Most of the Cassia/ Cinnamon used globally comes from Indonesia, this reflects the quality our Cassia/ Cinnamon has to offer.  The Cassia bark is coarser and thicker than the cinnamon bark. It has a more intense aroma and has higher essential oil content.

Offering Cassia/ Cinnamon  Broken & Powder Indonesia grown in Sumatra

Koerintji "A" Broken and Clean
Koerintji "B" Broken and Clean
Ground / Powder min. 2% VO
Ground / Powder max. 1% VO
Stick AA/A (Cigarette) size by request 

Vietnamese ‘Saigon’ cassia cinnamon is the strongest and sweetest cinnamon in our collection. Its sweet and spicy flavor makes it perfect for cinnamon-recipes like cinnamon rolls or snicker doodles. Saigon Cassia/ Cinnamon, which is intensely fragrant and flavorful, almost spicy, and generally our preferred cassia variety. 

Dark, rich and spicy, this Vietnamese cassia powder is simply the boldest and most potent variety available. Also known as Saigon cinnamon, this distinctive cinnamon variety has unparalleled taste with a fiery bite.

Of all the cinnamon species, it has the richest flavor. Many people use Saigon cinnamon in smoothies, sprinkled on top of honey toast, and mixed into their morning oatmeal. However, you can also add it to savory meals, such as curries and lamb dishes. Some even simmer whole cinnamon sticks in milk or milk alternatives to create a soothing, warm beverage. 

Cassia/ Cinnamon – what is the best grade of pieces or combination of raw materials to balance price and flavor?

It depends on your customer market because someone needs low quality values 1-1.5% VO and some need high quality standards from 2.5 - 3.5% VO.

I think you should consider to buy cassia broken with VO from 3 - 3.5% after grind so VO will come around 2.5% - lost around 25% VO after grinding.

Offering Steam Sterilized Cassia/ Cinnamon Broken & Powder Vietnam 

Grades:

Split/ Finger/ Stick / Whole
Round cut without skin/ with skin
Square cut without skin/ with skin
Broken/ Pressed/ Oil/ Branch cut
Powder/ Broken KABC/ Broken KBBC 

• Derived from the plant Cinnamomum cassia
• Originates from Indonesia, Vietnam
• Vietnam Cassia: High Levels of Coumarin > up to 6.97 g/kg in the bark >>>  We are now able to produce ground cassia / cassia broken with low coumarin content and guaranteed lead content below 2ppm according to European standards. 
• Indonesian Cassia: Lower Levels of Coumarin > 2.15 g/kg in the bark.
• Cheaper than the real Cinnamon
• Intense flavor and aroma
• Thick single layer of bark naturally curled into a stick
• Hard and harder to break
• Dark Reddish brown color

What is Coumarin and where is it found? Coumarin is a natural flavoring and fragrant substance contained in many plants. It is contained in relatively high concentrations in varieties of cinnamon collectively known as “Cassia cinnamon” .

How much Coumarin does cinnamon contain? Ceylon cinnamon only contains low levels of Coumarin which in the opinion of the BFR are safe in terms of their health effects. Cassia cinnamon contains higher levels of Coumarin. For this reason, it is not advisable to consume large quantities of it over prolonged periods of time.   

For grinding: Vietnamese ‘Saigon.

Normally we have been exporting to USA/EU Cassia/ Cinnamon broken 3% cleaned for grinding  (please note - cassia broken still have foreign matter max 0.5%)

It's not cleaned 100% like pepper because cassia broken process by simple machine and almost by handpicking because size from 1 - 4cm.

Chinese Cassia/ Cinnamon, on the other hand has a strong, bitter flavor. Chinese cassia isn’t as common in the States, and is mainly used medicinally in China. 

Cinnamon Madagascar:

The real Gourmet Cinnamon with the seem high quality as Sri Lanka.

Madagascar and Ceylon cinnamon has the lowest amount of coumarin contents compared to other cinnamons.

We mainly commercialize Madagascar cinnamon broken HNNG grade, CZ4 grade – intended for milling on the European market and Indonesia. However, we can also provide sticks or rolls, cinnamon powder. 

Cinnamon stick (C5) 5 to 8 cm

For more detailed information about above products or any requires? 

Please send an email to  spices@brazspice.com